Baked Pasta With Chicken Sausage

Ingredients

• coarse salt
• pepper
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1/4 cup vodka (optional)

• 1 (28 ounce) can tomatoes with juice, lightly crushed with hands
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 lb rigatoni pasta
• 10 ounces baby spinach
• 12 ounces smoked chicken sausages, halved lengthwise and sliced 1/4 inch thick
• 6 ounces Fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
• 1/4 cup grated parmesan cheese

Directions

1. 1

   Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. 2

   Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. 3

   Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. 4

   Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. 5

   Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

6. 6

   Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.